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It’s always awesome to see a process of anything involving cannabis. More specifically, it’s awesome to see a process of making edibles involving hash.

Watch Bong Appetit’s latest episode where Abdullah Saeed travels to California and learns how to make ice-water hash, and then uses that to make cannabis-infused Moroccan edibles that are called mahjoun. These are not just any sweets, they are actually from a 1,000-year-old Berber recipe.

Using 12 pounds of Grandaddy Purp, we can only imagine how potent and delicious the hash and edibles were.

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